Ingredients

150g firm tofu

5ml olive oil

400g mushrooms thinly sliced

1 large (100g) wholemeal pita bread or pocket (or gluten free) split in half

50g vegan tasty cheese grated

salt & pepper, to taste

Pesto

30g baby spinach leaves

1 bunch of fresh basil (reserve 2 sprigs)

20g pine nuts

2 garlic cloves crushed

Method

1. Preheat oven to 180°C and line a large baking tray with baking paper.

2. Wrap tofu in a few layers of paper towel and press under a weight to remove water.

3. To make pesto, place the spinach in a bowl and cover with boiling water and stir until wilted. Drain. Transfer to a small food processor, add all remaining ingredients and 1⁄4 cup water. Blend until smooth and combined. Season with salt and pepper, to taste.

4. Heat oil in a large non-stick frypan over medium-high heat. Crumble tofu into pan, breaking up any large pieces with a wooden spoon. Cook, stirring occasionally, for 5 minutes until tofu is golden. Add mushrooms and cook for a further 5 minutes until tender. Remove from heat.

5. Place pita onto tray and spread each with pesto. Arrange tofu and mushrooms over the top and sprinkle with cheese. Season with salt and pepper and bake for 10 minutes until crisp.

6. Cut into wedges and serve garnished with reserved basil leaves.

Nutritional Information

Energy (kJ) 1785

Energy (cals) 426

Protein 20.6g

Fat 22g

Sat. Fat 6.4g

Carbs 31.3g

Sugar 3.6g

Fiber 11.5g